From: Dietary patterns of adults living in Ouagadougou and their association with overweight
Food groups | Snacking | Modernity |
---|---|---|
fried foods | 0.72 | -0.25 |
vegetable source fats | 0.67 | 0.02 |
sugar/sweetened products | 0.63 | -0.05 |
Cereals | 0.60 | -0.47 |
other vegetables | 0.60 | 0.18 |
sweetened drinks | 0.58 | -0.09 |
milk/yoghurt | 0.54 | 0.14 |
non fatty meats and poultry | 0.52 | 0.47 |
fresh fish | 0.51 | -0.18 |
roots and tubers | 0.48 | 0.30 |
Eggs | 0.40 | 0.47 |
other fruits | 0.36 | -0.23 |
nuts and seeds | 0.30 | -0.47 |
beans and pulses | 0.27 | -0.52 |
red palm oil | 0.20 | 0.16 |
Cheese | 0.18 | 0.30 |
fatty/processed meats | 0.17 | 0.43 |
vitamin A-rich fruits and vegetables | 0.15 | -0.37 |
animal source fats | 0.13 | -0.09 |
Liver | 0.08 | 0.16 |
Alcohol | 0.07 | 0.15 |
dried fish | -0.38 | -0.30 |